Adorable mini poke cakes, because we're so over cupcakes

Chelsea is the author of the food blog Chelsea's Messy Apron where she shares a wide variety of recipes including family-friendly and easy meals, lots of baked goods and desserts, and plenty of healthy eats. She received her BA in Exerci...

The cupcake is so last year. Bring on the individual poke cakes.

My family loves poke cake. Bonus: They are extremely easy to make and have so much more flavor and flair than regular ol' cakes.

After this quick tutorial teaching how to make miniature-sized poke cakes, you'll find three delicious flavors — chocolate butterscotch, red velvet Oreo and Key lime pie. Take a look, and pick your favorite to try out. Or try them all. That sounds like the better option.

To make a miniature-sized poke cake, first bake a cake following the package directions, or, if desired, make your favorite from-scratch cake. I like to use boxed cake mixes for their ease and because I like the flavor.

For the purpose of this tutorial, I used a chocolate cake mix. Once the cake is baked, allow it to completely cool, and then cut the cake into large pieces. Remove the pieces from the pan, and transfer them to small ramekins or containers.

I used miniature trifle dishes for these poke cakes. Press a piece down into the bottom of the dish, and then place another piece on top of the first piece. Continue to press down the cake so it is firmly placed into the dish.

After that, using a knife, poke holes into the cake all the way through the layers. Make sure to poke the cakes several times to allow the pudding to really soak through them.

After that, mix up the pudding. I used a pudding mix and some milk to make the pudding. Whisk it together, and then pour it over the cakes.

If the pudding is especially thick, press the pudding through the holes using the same knife you used to poke the cake originally. Once the pudding has filled up the poke cakes, place the cakes into the fridge to allow the pudding to soak through and the cakes to absorb the flavor. Let the cakes chill for 3 to 4 hours before eating them.

1. Chocolate butterscotch pudding poke cake recipe

Serves 10

Ingredients:

1 box chocolate cake mix plus the ingredients called for

1 box butterscotch instant pudding and pie filling mix

2 cups 2 percent milk

12 Golden Oreos

1/2 cup M&M's

Maraschino cherries (optional)

Directions:

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray, and set the pan aside.

Follow the directions to make and then bake the cake.

Allow the cake to cool, and then cut it into large pieces.

Press at least 2 pieces into dessert ramekins or miniature trifle dishes, but use up all the cake pieces.

Using a knife, poke large holes into the cakes.

Prepare the pudding by beating together the mix and milk until smooth. Pour the pudding equally among the dessert ramekins.

Allow the cakes to chill in the fridge for 3 to 4 hours.

With your hands, coarsely crush the Golden Oreos equally among the miniature poke cakes. Top each cake with a few M&M's candies and then with a cherry, if desired.

2. Red velvet poke cake recipe

Serves 10

Ingredients:

1 box red velvet cake mix plus the ingredients called for

1 (14 ounce) can sweetened condensed milk

14 chocolate Oreos

Directions:

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray, and set the pan aside.

Follow the directions to make and then bake the cake.

Allow the cake to cool, and then cut it into large pieces.

Press at least 2 pieces into dessert ramekins or miniature trifle dishes, but use up all the cake pieces.

Using a knife, poke large holes into the cakes.

Pour the sweetened condensed milk equally among the poked cakes.

Allow the cakes to chill in the fridge for 5 to 6 hours.

With your hands, coarsely crush the Oreos equally among the miniature poke cakes.

3. Key lime pie poke cake recipe

Serves 10

Ingredients:

1 box vanilla cake mix plus the ingredients called for

1 (14 ounce) can sweetened condensed milk

3/4 cup heavy whipping cream

1/2 cup freshly squeezed lime juice

1 teaspoon fresh lime zest

2 drops green food coloring

1 cup whipped topping, thawed

Vanilla ice cream, maraschino cherries, lime slices (optional)

Directions:

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray, and set the pan aside.

Follow the directions to make and then bake the cake.

Allow the cake to cool, and then cut it into large pieces.

Press at least 2 pieces into dessert ramekins or miniature trifle dishes, but use up all the cake pieces.

Using a knife, poke large holes into the cakes.

In a large bowl, beat together the sweetened condensed milk, heavy whipping cream, lime juice, lime zest and food coloring.

Pour equally among the cakes, and allow the mixture to fill the holes. Place the cakes into the fridge for 3 to 4 hours.

Spread the whipped topping equally over the miniature cakes.

If desired, top with a few scoops of vanilla ice cream, a maraschino cherry and a fresh lime slice.